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Monari Federzoni Organic Balsamic Vinegar of Modena -- 16.9 oz

Monari Federzoni Organic Balsamic Vinegar of Modena
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Monari Federzoni Organic Balsamic Vinegar of Modena -- 16.9 oz

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Monari Federzoni Organic Balsamic Vinegar of Modena Description

 Product of Italy

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tablespoon
Servings per Container: About 33
Amount Per Serving% Daily Value
Total Fat0 g*
Sodium5 mg0%
Total Carbohydrates4 g1%
  Sugars4 g*
Protein0 g0%
*Daily value not established.
Other Ingredients: Organic wine vinegar, organic concentrated grape must. contains sulfites from grapes.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Grilled Eggplant With Turmeric Quinoa

If anything can take the heat, it’s eggplant. This rough-and-tough purple produce has a sturdy skin and meaty flesh, which make it perfect for grilling over an open flame. While it may not be a beefy burger, this recipe transforms eggplant patties into a meat-inspired dinner – grill marks and all. You’ll even marinate the grilled eggplant in something spicy-sweet. And in case anyone’s concerned about their protein intake, turmeric quinoa will hit the spot.

Grilled Eggplant With Turmeric Quinoa on Pottery Plate #recipe | 

Serves 4

Turmeric Quinoa

1 cup quinoa, uncooked
1 tsp. oil
2 cups water
1/2 tsp. turmeric powder
1/2 tsp. salt, or to taste
2 Tbsp. golden raisins
1-2 Tbsp. chopped cilantro

Grilled Eggplant

1 large eggplant, about 750 g by weight
1/4 cup olive oil
Juice of 1 lemon
3 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1/2 tsp. salt, or to taste
1/4 tsp. ground black pepper, or to taste
2 Tbsp. balsamic vinegar
1 Tbsp. maple syrup


1. Cut eggplant into 1/2- to 1/4-inch thick rounds. Place slices in a colander and sprinkle with salt. Let rest about 30 minutes to draw out moisture. While eggplant slices are resting, prepare quinoa.

2. Rinse quinoa under running water for 2 minutes. Heat 1 teaspoon oil in a pan over medium-high heat.

3. Add rinsed and drained quinoa to pan and cook 1 minute.

4. Add water, turmeric and salt; stir to combine. Bring mixture to a boil, and then lower heat to lowest setting; cover with a lid and let cook 15 minutes.

5. Remove pan from heat and let it rest 5 more minutes. Remove lid and use a fork to fluff quinoa.

6. Add raising and chopped cilantro. Stir to combine.

7. After 30 minutes of resting, quickly rinse eggplant slices under running water. Using a paper towel, pat dry.

8. In a large bowl, add remaining eggplant ingredients (olive oil through maple syrup) to form a marinade. Whisk until well combined.

9. Drip each eggplant slice into marinade, and then place flat on a tray. Let sit 10-15 minutes, while you heat the grill.

10. On high heat, grill each eggplant slice 3-4 minutes per side.

11. To serve, place grilled eggplant slices on a plate and sprinkle cilantro over top. Spoon turmeric quinoa on top of eggplant slices. If desired, garnish with more cilantro and a drizzle of balsamic vinegar.


Planning a party? Check out our full vegan grilling guide for more recipe inspiration! 

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